Potato Latkes with Smoked Salmon, Caviar, and Tarragon Crème Fraîche

Breakfasts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Potato latkes with smoked salmon, caviar, and tarragon crème fraîche

Ingredients

Salad Potatoes - 2 lbs
Onion - 1 head
Farm fresh eggs - 3 pieces
Wheat Flour - 4.5 tablespoons
Salt - 1.5 teaspoons
Ground Black Pepper - 0.75 teaspoons
Crème fraîche - 6 fl oz
Vegetable Oil - 1 fl oz
Tarragon - 1 tablespoon
Smoked Salmon Flavored Croutons - 12 oz
Red Caviar - 1.9 oz

Step by Step guide

Step 1

Peel the potatoes and grate them on a coarse grater. Squeeze out the excess moisture and pat dry with a paper towel. Transfer to a large bowl and do the same with the onion. Add the onion to the potatoes. Add the eggs, flour, salt, and black pepper. Mix well.

Step 2

Preheat the oven to 302°F.

Step 3

Heat the vegetable oil in a large skillet over medium heat. Drop small circles of the potato mixture and fry until golden brown, about 4 minutes on each side. Transfer to a baking sheet and place in the oven to keep warm.

Step 4

In a small bowl, mix the crème fraîche and finely chopped tarragon.

Step 5

On plates, arrange the potato latkes, then add a small amount of crème fraîche on top, followed by pieces of smoked salmon, and garnish with caviar or herbs.